Viser av varer
39,-
Temperatur klistremerke 10-40 °C til å sette på gjæringsspann.
Kjøp
329,-
Oksygenflaske 950ml / 136 gram Ren oksygen er det eneste som gir deg tilstrekkelig oksygenmengde i vørteren. Mangel på oksygen i vørteren kan føre til dårlig utgjæring, lengre gjæringstid og usmaker. Chris White og John Palmer anbefaler, i boken Yeast, at man tilsetter mellom 8 og 10 ppm oksygen i en gjennomsnittsvørter. I følge tester gjort hos White Labs gir fem minutters kraftig risting deg kun i underkant av 3 ppm. Tilsetter du ren oksygen i 60 sekunder, 1 liter/min, vil du få over 9 ppm i følge den samme testen. Spesielle fare: Ikke brennbart, men brannfarlig ved kontakt med brennbare stoffer, f.eks olje, fett, tekstiler. Brannfremmende (avgir oksygen). Selv en liten økning av oksygeninnholdet i luften øker risikoen for brann (forbrenningshastigheten). Ved påvirkning av brann kan flaskene revne/eksplodere
Kjøp
499,-
Merke: Mangrove Jacks
The Mangrove Jack’s Dual Temperature Controller is a heating and cooling regulator to ferment your beer at controlled temperatures. It can be used with your fridge and heat pad or heat belt. The fridge and the heating option can be plugged into the controller at the same time allowing them to work in partnership with one another. No additional wiring or probes required. Just plug it in! Specifications: • Temperature Control Range: -50-99ºC (-58-210ºF) • Power Supply: 220V AC +/- 10%, 50/60HZ • Sensor: NTC Sensor • Relay Contact Capacity: Cooling (10A/250V AC), Heat (10A/250V AC) • Accuracy: +/- 1ºC (-50-70ºC or -58-158ºF)
Kjøp
149,-
Merke: Mangrove Jacks
This Pressure Filler Cap makes transfering beer to a bottle easy! If you keg your beer and want to take a few bottles for you to drink or your friends to try, this is the perfect piece of equipment for you. It can also be used to carbonate your beer or water or used to clean your beer lines. This fits both the black/liquid and grey/gas ball lock disconnects and has a barb tail that fits 6mm tubing if you wish to use this when filling bottles. Click this link to a video of how this works https://www.youtube.com/watch?v=ianeB7VJj-A
Kjøp
498,-
Graduated. Heat-resistant borosilicateglass, with wide mouth (44 mm).
Kjøp
79,-
Alkoholmåler/Alkometer 0-100% med målebeger. Benyttes for å måle alkohol i etanol/vann blandinger.
Kjøp
698,-
Merke: Mangrove Jacks
Easily attach to the Grainfather Conical Fermenter, for a clean and simple way to transfer your beer without the need to lift the fermenter to perform a gravity fed transfer. This also ensures less chance of oxygen entering the beer during transfer. All you need is a C02 bottle and a regulator to attach to the Pressure Transfer and you can transfer your beer into a keg or bottles through the Conical Fermenter Dual Valve Tap or via the top of the fermenter lid using the Beer Racking Pipe. Specifications: • High quality 304 stainless steel components • Accurate digital pressure gauge • Needle Valve for precise control of pressure NOTE: Batteries are not included for the Pressure Gauge.
Kjøp
379,-
Varmebelte 25 watt til gjæringsspann. Elektrisk varmebelte for å holde temperatur under gjæring. Passer til 30 liter gjæringsbøtter.
Kjøp
349,-
egulator som passer på våre oksygenflasker. Nippelen er på 7 mm. Vi anbefaler å bruke slangeklemme når man fester slanger på denne. Vær oppmerksom på at ren oksygen ikke må komme i kontakt med fett eller olje. Vi anbefaler å koble regulatoren fra oksygenflasken etter bruk for å være sikker på at den er helt tett under lagring.
Kjøp
379,-
Graduated. Heat-resistant borosilicateglass, with wide mouth (42 mm)
Kjøp
119,-
Vinegar mother-culture For starting up wine vinegar, apple vinegar, etc. Content: 100 ml. From wine to vinegar Natural vinegar can only be produced out of alcoholic beverages such as cider, wine or fruit wines. Vinegar is formed by acetic bacteria out of the alcohol. The wines need to be light or slightly acetic and not too high in alcohol content (rather not higher than 8 to 10 ABV, eventually thin down). As sulphite weakens the acetic bacteria and thus slowing down their work we recommend not to use wines which are strongly sulphurated. The wines have to be dry, as acetic bacteria transform the residual sugars into unwanted side products. To obtain a high quality vinegar we advise to pasteurise the wine by keeping it at a temperature of 60°C for about 10 minutes. This to kill unwanted micro-organisms. At a higher temperature the alcohol would evaporate. Cool the wine to 30 °C after pasteurisation before adding the vinegar culture. Acetic bacteria thrive well in warmth and work best at a temperature of 30 °C. Higher temperatures will kill them and at lower temperatures they become inactive
Kjøp
Nyhet
69,-
Freeze dried lactic acid bacteria To start up a lactic fermentation. It ensures a fluent and quick fermentation of vegetables. Enough for making up to 40 kg.
Kjøp
39,-
Temperatur klistremerke 14-40 °C (57-104 °F) til å sette på gjæringsspann.
Kjøp
79,-
1ml i 10liter vørter øker IBU med 6. Do not boil. Can be added after fermentation. Iso-alpha acids: 6%; 1 ml added to 10 litres of beer increases the bitterness by 6 IBU.
Kjøp
298,-
Temperatur klistremerke 14-40 °C (57-104 °F) til å sette på gjæringsspann.
Kjøp
49,-
Filterball i rustfritt stål til humle og te. Diameter: 11 cm
Kjøp